Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking

Abstract

The aim of the present research was to determine if the developed ovo−vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p w, color) and overall liking and purchase intention.

Keywords

• overall liking
• hedonic scale
• purchase intention
• flash profile
• texture profile analysis
• plant based sausages